• Journal of Mushroom
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• v.11 no.2
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• pp.92-98
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• 2013

This study was carried out to evaluate the immunomodulatory capacity of edible mushrooms, including Sarcodon aspratus, Letinus edodes and Grifola frondosa in mice. BALB/c mice were administered 50, 500, and 1000 mg/kg body weight of various mushrooms five times a week over 4 weeks through oral administration. The control mice were administered distilled water. No significant changes in body weight were observed. IL-4 and $IFN{\gamma}$ production was evaluated with splenic T lymphocytes stimulated in vitro with phytohemagglutinins for 48 hr. The mice group administered Sarcodon aspratus, Grifola frondosa tend to higher ratio of $IFN{\gamma}$ versus IL-4 than the other groups. In addition, the ratio of plasma IgG2a versus IgG1 was also elevated in mice treated with Sarcodon aspratus. These results indicated that Sarcodon aspratus can enhance type-1 helper T cell-mediated cellular immunity. And also, S. aspratus seems to be one of the most useful mushrooms for immunomedicine.

• Korean Journal of Materials Research
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• v.14 no.12
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• pp.876-884
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• 2004

This study was to investigate whether the bioactivity of the anodized and hydrothermally treated Ti-6Al-7Nb alloy were affected by the time of hydrothermal treatment. Anodizing was performed at current density 30 $mA/cm^2$ up to 300 V in electrolyte solutions containing $DL-{\alpha}-glycerophosphate$ disodium salt hydrate $(DL-{\alpha}-GP)$ and calcium acetate (CA). Hydrothermal treatment was done at $300^{\circ}C$ for 30 min, 1 hr, 2 hrs, and 4 hrs to produce a thin film layer of hydroxyapatite (HA). The bioactivity was evaluated from HA formation on the surfaces in a Hanks' solution with pH 7.4 at $36.5^{\circ}C$ for 10, 20, and 30 days. Anodic oxide films were porous with pore size of $1\sim4{\mu}m\;and\;3\sim4{\mu}m$ thickness. The anodic oxide films composed with strong anatase peak with presence of rutile peak, and showed the increase in intensity of anatase peak after hydrothermal treatment. It was shown that the intensity of anatase peak increased with increasing the time of hydrothermal treatment but was no difference in rutile peak. The corrosion voltage was the highest in the group of hydrothermal treatment for 2 hrs (Ecorr: -338.6 mV). The bioactivity in Hank's solution was accelerated with increasing the time of hydrothermal treatment.

• Journal of the Korean Ceramic Society
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• v.26 no.6
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• pp.771-782
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• 1989

Synthesis of $\beta$-Sialon powder was attempted with carbothermal reduction of porous glass. The porous glass was prepared by heat and hydrothermal treatments of 9.32 Li2O.46.5B2O3.37.2SiO2.6.98Al2O3 glass. Carbon pyrolyzed from propane gas was deposited on the porous glass, thereafter activated carbon was added as reducing agents. The synthesized $\beta$-Sialon powder was pressureless sintered at 175$0^{\circ}C$ for 1hr in N2 atmosphere. The characterization of the $\beta$-Sialon powder was performed with XRD, BET, SEM and particle size analysis. The sinterability and mechanical properties of the sintered bodies were investigated in terms of bulk density, M.O.R., fracture toughness, morphology of microstructure and etc. The reduction effect of deposited carbon was better than that of activated carbon mechanically added. The formation of SiC was precominant over that of Si2ON2 and $\beta$-Sialon owing to low partial pressure of N2 inside the pore, wehreas on the surface of porous glass the formation of Si2ON2 and $\beta$-Sialon were predominant. Thereafter, SiC reduced unreacted glass to be $\beta$-Sialon. Single phase of $\beta$-Sialon(Z=1.92) was obtained from PGA porous glass having the largest pore radius by the simultaneous reduction and nitridation method at 145$0^{\circ}C$ for 5hrs. The bulk density, M.O.R., and KIC of the sitered body are 3.17g/cc, 434.4MPa and 4.1MPa.m1/2, respectively.

• Journal of the Korean Ceramic Society
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• v.32 no.12
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• pp.1392-1400
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• 1995

WC-10wt%Co-Al2O3 ceramic composites, using both the SHS (Self-propagating High Temperature Synthesis) synthesized WC powder method and commercial WC powder, were prepared by varing WC-Co/Al2O3 vol% ratio and sintering temperature (1350℃∼1650℃) for 1 hr in Ar atmosphere. Mechanical characterization has been investigated by Instron meterial testing system and Vicker's hardness test. Compositional and structural chracterizations were carried out by energy-dispersive analysis of X-ray (EDAX) data and scanning electron microscope (SEM). Electrical characterization was carried out by the electrical resistivity measurement using 4-point probe method. As sintering period increased and Al2O3 contents decreased in WC-10wt%Co-Al2O3 ceramic composite, shrinkage and relative density increased, resulting in maximum values at 1600℃. Also the major matrix phase changed with increasing Al2O3 content from 0 to 100 vol%. It was also identified by SEM, EDAX, and electrical resistivity measurement. Based on the results of analysis of flexural strength, toughness and hardness, the mechanical properties of WC-10wt%Co-Al2O3 ceramic composites using the SHS synthesized WC powder were better than those WC-10wt%Co-Al2O3 ceramic composites using commercial WC powder because WC-10wt%Co-Al2O3 ceramic composites using the SHS synthesized WC powder were sintered very well due to small initial particle size. By the addition of 40 vol% Al2O3 [60(WC=10wt%Co)-40Al2O3], it was possible to obtain a proper candidate as a superalloy.

• The Journal of Natural Sciences
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• v.19 no.1
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• pp.45-55
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• 2008

Alzheimer's disease is charaterized by the acetylcholine depletion, amyloid b-protein aggregation and neurofibrillary tangles. The prevention of the breakdown of acetylcholine by acetylcholinesterase (AChE) inhibitor has the best clinically therapeutic efficacy for Alzheimer's disease patients. To develop new antidementia alternative drugs or nutraceuticals, methanol extracts of Sorghum bicolor was screened from various extracts of cereals and legumes as a potent AChE inhibitor-containing extract in previous paper. In this paper, physicochemical properties of the methanol extracts was investigated. The methanol extracts was soluble by water, methanol and DMSO and had 215 nm and 282nm of maximum absorption spectra. It was also stable at 20-$100^{\circ}C$ and pH 2.0-10.0 for 1 hr. Test product was prepared by using methanol extracts from Sorghum bicolor and changes of its quality during storge at $20^{\circ}C$ and $40^{\circ}C$ were investigated. It was very stable for 8 weeks at $40^{\circ}C$.

• Journal of Ginseng Research
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• v.22 no.2
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• pp.133-139
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• 1998

We have studied an activation mechanism of $pp60^{c-src}$ protein tyroslne kinase (PTK) by ginsenoside-$Rg_1$ (G-$Rg_1$ ) in NIH(pMcsrc/foc)B c-src overexpressor cells. It was previously reported that G--$Rg_1$ stimulated the activation of c-src kinase at 20 pM with a 18 hr-incubation, increasing the activity by 2-4-fold over that of untreated control, and this effect was blocked by treatments of in- hibitors of either protein synthesis (cycloheximide) or RNA synthesis (actinomycin D) (Hong, H.Y. et at. Arch. Pharm. Res. 16, 114 (1993)). However, an amount of c-src protein itself in wild-type cells was not changed by G-$Rg_1$. When the cells mutated at one or two tyrosine residue(s) (Y416/527) that are important sites to regulate the kinase activity were treated with G-$Rg_1$, increases both in the activity of c-src kinase and in the expression of the protein were not observed. In addition, removal of extracellular calcium ion by EGTA or inhibition of PKC by H-7 canceled the G-$Rg_1$-induced activation of the kinase. Although the activation was little affected by G-$Rg_1$ with a calcium ionophore A23187, it was synergistically stimulated by treatment of G-Rgl and PMA, a PKC activator. Taken together, these results suggest that the activation of c-src kinase by G-$Rg_1$ is caused by an increase in the specific activity of the kinase, but not in amount of it, and is involved with both collular calcium ion and PKC. Further the increase in the specific activity of c-src kinase may result from altered phosphorylation at tyro-416 and -527.

• YAKHAK HOEJI
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• v.41 no.5
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• pp.615-621
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• 1997

Dehydropeptidase-I (DHP-I) was solubilized from porcine kidney by treatment with n-butanol and partially purified 19.25 fold by $(NH_4)_2SO_4$ precipitation, DEAE-Sepharose CL-6B ion exchange chromatography and Sephacryl S-300 HR chromatography with an overall yield of 19.16. DHP-I showed its optimal activity at pH 7.5 and 25$^{\circ}C$. Its activity was stable under neutral and alkaline conditions, but was disappeared under acidic condition. And DHP-I was heat-labile and its activity remained at 45$^{\circ}C$ for 3hrs. The enzyme was not inhibited by dicationic ions, while its activity was increased by $Co^{2+}$(1mM) and $Zn^{2+}$ (0.1mM). The enzyme was inhibited by EDTA and N-ethylmaleimide. The relative molecular mass of DHP-I was estimated to be approximately 100kDa by gel filtration chromatography. The $K_m$ value of DHP-I for glycyldehydrophenylalanine (GDHP) was 1.98mM. DWP20418 [(1R, 5S, 6S)-6-[1-(R)-Hydroxyethyl]-1-methyl-2-[(2S, 4S)-2-(piperazinylcarbonyl)-1-(R)-hydroxyethyl)pyrrolidine-4-thio]carbapen-2-em-3-carboxylic acid], compared with meropenem (MEPM), was rather easily hydrolized by DHP-I, while it was four times more resistant than imipenem (IPM) to DHP-I.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.6
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• pp.869-881
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• 2009

The purpose of this study was to investigate the food habits, dietary intakes and GTTs (glucose tolerance tests) of female college students according to BMI in the Kyunggido area. Questionnaire surveys, 24 hr dietary recalls, and GTTs were conducted with 108 students (36 under-weight students, 42 normal weight students, and 30 over-weight students). The results were as follows: The under wt. and over wt. groups had lower frequencies of eating breakfast but higher frequencies of eating lunch than the normal wt. group. The ratio of students having dinner everyday was low in the order of under wt. > normal wt. > over wt.. The over wt. group skipped breakfast mainly due to lack of time and the need to get to school, and the under wt. group had a high ratio (48.1%) of lunch skipper as a result of having brunch. The over wt. subjects had poor habits of eating fast and overeating, but the under wt. students ate their meals slowly. The under wt. group had a high ratio of students who ate snacks and fast-food. All subjects wanted to immediately improve their poor habit of overeating. Plant oil, animal Fe, and vitamin E intakes were lower in the under wt. group than in the other groups. For the GTT, the over wt. students had significantly lower blood glucose levels after 30 min. than the other groups. BMI was negatively correlated with blood glucose level after 30 min, but positively correlated with crude fiber, ash, Ca, plant Ca, P, animal Fe, Na, K, $\beta$-carotene, vitamin $B_6$, niacin, and vitamin E.

• Korean journal of food and cookery science
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• v.33 no.1
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• pp.37-44
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• 2017

Purpose: The purpose of this study was to simplify the traditional manufacturing method of Jeungpyun by developing a new process for Jeungpyun preparation using meringue and to also investigate the quality characteristics of Jeungpyun made with green tea powder. Methods: The Jeungpyun was manufactured as 4 sample preparations (Jeungpyun: J; Jeungpyun+0.5% green tea: J+0.5% GT; Jeungpyun+1% green tea: J+1% GT; and Jeungpyun+1.5% green tea: J+1.5% GT) through mixing rice flour, meringue, green tea powder (0-1.5%), dry yeast, water, and milk, steaming for 4 min at $180^{\circ}C$ and 3 min at $220^{\circ}C$, and then standing for 1 hr at room temperature. The quality characteristics of Jeungpyun were evaluated based on physicochemical properties, total mold, texture analysis, and sensory evaluation. Results: The pH of Jeungpyun batter was significantly lower in J+1.0% GT and J+1.5% GT than J. The specific gravity, weight, volume, and specific volume of J+0.5% GT and J+1% GT was not significantly different, as compared to J. In color, L value decreased and a and b value increased based on the increase of green tea powder. The antifungal activity was the highest in J+1.5% GT, followed by J+1.0% GT, J+0.5% GT, and J, in order. Samples with added green tea powder showed decreased hardness, as compared with J; its effect was significant in J+1.0% GT and J+1.5% GT after storage for 1 day. In sensory evaluation, the color of Jeungpyun was darkened by the addition of green tea powder. The egg smell and hardness significantly decreased by addition of green tea powder. Based on quantitative description analyses, overall acceptability was the highest in J+1% GT. Conclusion: Therefore, 1% green tea powder was the optimal amount for preparing Jeungpyun with meringue. For simplification of the traditional manufacturing method, Jeungpyun could be produced with meringue and green tea powder, which has potent physiological activities.

• Korean journal of food and cookery science
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• v.33 no.2
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• pp.209-217
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• 2017

Purpose: The aim of this study was to compare the cooking properties of Bodeurami and Ilmi to promote consumption of rice. Methods: The properties of Bodeurami and Ilmi such as proximate composition, Hunter's color value, water absorption rate, and cooking properties as well as Hunter's color value, texture properties, and sensory evaluation of cooked rice were analyzed. Results: Crude protein, crude fat, and crude ash contents of Bodeurami and Ilmi were higher in brown rice than in white rice. Regardless of rice cultivars, L-value was lower, whereas a and b-values were higher in brown rice than in white rice. The water absorption rate of rice grains was higher in white rice than in brown rice and increased rapidly to 75 min for white rice and 4 hr for brown rice. Cooking properties, water absorption, and expansibility of white rice were higher than those of brown rice, and there were significant differences between Bodeurami and Ilmi. Immediately after cooking and after storage at warm ($70^{\circ}C$) and room temperatures ($25^{\circ}C$), hardness of cooked rice increased after storage, but was not significantly different between Bodeurami white rice and Ilmi brown rice. The sensory evaluation shows that Bodeurami brown rice scored the highest for taste, texture and overall preference. Conclusion: Thus, the results of this study shows that Bodeurami brown rice is characterized by high cooking quality without any mixed white rice, and Bodeurami white rice could be used for the rice processing industry as well as cooked rice.